Easy Plant-Based Red Curry Noodle Soup

Luscious coconut milk and red Thai curry paste give this easy five-ingredient soup layers of flavor.

Ingredients

• 1 (14-ounce) can full-fat coconut milk
• 1 tablespoon vegan red Thai curry paste
• 1 cup warm water
• 10 ounces rice noodles
• 2 scallions, finely chopped
• ⅓ cup cilantro, roughly torn

Method

1. In a large pan over medium-high heat, warm coconut milk and curry paste 10 minutes until simmering. Pour in water and continue to simmer.
2. Into pan, add noodles and cook 5 minutes. Ladle into serving bowls and garnish with scallions and cilantro. Serve immediately.